Tuscan-Style King Prawn & Cannellini Bean Soup

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel and finely chop your shallot[s]

Top, tail, peel and dice your carrot[s] finely

Peel and finely chop (or grate) your garlic

Heat a large pot with a drizzle of olive oil over a medium heat

Once hot, add the chopped shallot, diced carrot and chopped garlic and cook for 4-5 min or until softened

Dissolve your vegetable stock mix in 300ml [390ml] [510ml] boiled water and stir through your dried oregano – this is your herby stock

Drain and rinse your cannellini beans

Once the carrot and shallot have softened, add your tomato paste, cherry tomatoes and ground smoked paprika and cook for a further 2-3 min

Tip: Squash the cherry tomatoes with the back of a spoon to release their juices!

Add the herby stock and drained cannellini beans and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for a further 3 min

Tear your ciabatta[s] into bite-sized pieces and add to a baking tray with a drizzle of olive oil, a pinch of salt and a good grind of black pepper

Give everything a good mix up and put the tray in the oven for 5-6 min or until crisp – these are your salt & pepper croutons

Whilst the croutons are in the oven, drain then add your king prawns to the pot and cook for 4-5 min further or until cooked through – this is your Tuscan-style king prawn & cannellini bean soup